Category Archives: Recipes
Farm raised tilapia is becoming common at the market and is pretty good. These I fried after a quick dip in Andy’s Cajun Breading. The slaw is the usual cabbage plus whatever else I can find, this one has onions, Anaheim peppers, carrots, celery, celery seed, celery salt, and seasoned rice vinegar. The tartar sauce is heavy with chopped green and kalamata olives plus horseradish sauce, sweet pickle relish, and lemon juice.
The beans are from a can with added this ‘n that, more onion, peppers, bbq sauce,ketchup, garlic and etc., and then baked in a medium sized cast iron skillet until it bubbles. We bought the potato salad ready made from the deli section and we are suddenly aware of a thing called “Loaded Baked Potato Salad”. I am flabberghasted to learn of this just yesterday. Where has it been all my life? We will be making this stuff shortly.
I have been so busy, I’ve barely been in my kitchen to eat, much less cook, and I’m holding onto several items to post, which hopefully I’ll get to eventually. But until then, once again Joshua D comes to the rescue with another recipe. Thanks Joshua!!!
This is an oldddd dust-off recipe from the long-forgotten files! It’s inspired by a restaurant in Spokane, Washington called Niko’s that serves great Greek food. If you’re one of those unfortunates for whom cilantro tastes like soap, just use Italian parsley. The effect won’t be the same, but I understand the why. This can also be spiced up with a chile if desired.
- 1 can garbanzo beans, drained
- Juice of 2 limes
- 1 tbsp sesame seeds
- 2 cloves garlic
- 1/2 bunch cilantro
- 1/2 cup olive oil
Break up beans in the food processor. Add in lime juice, sesame seeds, garlic, and cilantro. Blend until well-ground. Pour in olive oil slowly through the feeding tube until it’s the consistency you want. A wonderfully different take on a Mediterranean classic!
Joshua De Mers
From frequent contributor, Joshua D:
A discussion came up on Balloon Juice about the benefits of cauliflower. Recipes got bantered about but this one made me salivate the most! My only contribution is formatting, otherwise full credit goes to Ruemara
Cauliflower Beer Cheese Soup
- 1 med onion
- 12 oz beer
- 1 pint broth (chicken is preferred, but suit your taste)
- 1 head cauliflower, cleaned & roughly chopped
- 3 cloves garlic
- 1 tsp salt-free seasoning
- Salt & Black pepper to taste
- 1/4 cup shredded cheddar cheese
- 1/2 tsp smoked paprika
You start with sauteing onions in 1 tsp oil until translucent, add beer, broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add garlic, salt free seasoning, and black pepper to taste. Once cauliflower is tender (about 10 minutes) turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in cheddar shreds and smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.
Just a note – Getty is now allowing embedded images in WordPress posts, which I think is kind of fun – TaMara
I par-fried another big batch of jumbo potatoes the other day and froze them. They make a quick side and an even quicker entree. I started out wanting hot dogs, I even thawed some out, but that got me thinking chili dogs, and that led to chili fries. It just seemed pretty straightforward to make some leftover crockpot pork into chili with a generous dose of various chili powders, and what is pork cooked with chilies if it isn’t carnitas? The cheese was going onto whatever we ended up with.
Saturday Night In New Orleans (October 2010)
I’m back from my most excellent week in Los Angeles and Ventura County. I have some great photos and fun food stories to share, but work has been non-stop since I returned, so I haven’t even unpacked my camera from its bag to download the photos. I will do that this weekend.
I was mulling over what to post tonight and realized Mardi Gras is coming up soon and I have a stash of recipes that would fit that theme.
My fall back recipe when I want a touch of creole is Washday Beans and Rice (recipe here)
A trip to New Orleans a few years ago gave me my first taste of authentic Beignets at Cafe Du Monde and Po’boys at Johnny’s, I liked the sandwiches so much, I hunted down some recipes, (click here).
Dinner was fancier, Trout Amandine with Creole Meuniere Sauce (recipe here).
I flew home in time to miss the rain, but managed to drive home in white out conditions. I am so over winter, how about you? What’s on the menu for the weekend? Any favorite Fat Tuesday recipes? Hit the comments.
The featured recipe (pictured above) is from JeffrewW tonight:
Shrimp and Andouille in a Creole Mustard Sauce
- 1 pound uncooked peeled deveined large shrimp
- 1 tablespoon Creole or Cajun seasoning (recipe below)
- 2 tablespoons vegetable oil, divided
- 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
- 1 large onion, halved, thinly sliced
- 1 large red bell pepper, cut into 1/3-inch-wide strips
- 1 tablespoon chopped fresh thyme
- 1 cup low-salt chicken broth
- 5 tablespoons Creole mustard
- 2 teaspoons red wine vinegar
- Salt and pepper to taste
Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.
- 1/3 Cup Paprika
- 1/4 Cup Granulated Garlic
- 4 Tbsp Onion Powder
- 1/3 Cup Freshly Ground Black Pepper
- 3 Tbsp White Pepper
- 2 Tbsp Cayenne Pepper
- 2 Tbsp Dried Thyme
- 2 Tbsp Dried Basil
- 1 Tbsp Dried Oregano
Combine all ingredients and place in an airtight container.
Makes about 10 oz.
That’s it for this week. Until next week…. – TaMara
Coconut cake with lemon curd filling and brown butter cream cheese frosting. Mrs J went with box mix white cake and subbed coconut milk for the water and used coconut oil for the vegetable oil. We made 2 boxes worth of cake batter and divided that equally among three 9″ cake rounds. The lemon filling was from this recipe, and we doubled this recipe for the frosting – using browned butter rather than just plain “softened”. We used Splenda throughout. Splenda substitutes in recipes by volume and not by weight so I weighed out one pound of powdered sugar. That came to about 4 cups.
The “Better Luck” in the title is a play on the phrase “Better luck next time”, the first time we did this cake we really liked the taste but the presentation was a little lame. We are getting better but we are still on the learning curve.
Mmm… We make this a few times every year and I’ve never been disappointed with any of the recipes tried but the one from NOLA Cuisine is my favorite. If you’re a fan of creole or Cajun cooking you should do yourself a favor and look around on the site. I stayed pretty close to his recipe today, even using his recipe for stock, and his seasonings recipe.